Why is Vitamin E important in fish nutrition?
Vitamin E, or alpha-tocopherol, is a lipid-soluble antioxidant with the capability of scavenging free radicals, blocking oxidative chain reaction thus preventing cell damage.
In fish and shrimp, cell membranes are rich in polyunsaturated fatty acids (PUFAs), which are vital constituents for cell structure and highly susceptible to oxidation. Vitamin E minimizes PUFAs degradation, ensuring the integrity of cells, which is essential to enhance the fish ability to cope with situations of oxidative stress.
Vitamin E plays a key role on immune response, preservation of pigmentation patterns, osmoregulatory capacity and fertility. Moreover, vitamin E requires vitamin C to remain in its metabolic active form. When designing the vitamin E and C supply of the AQUATICA foods for fish and shrimp, we have taken into account this synergetic effect to maximize their antioxidant potential.